ENGLISH III

Content

Weeks	Topics
1. Weeks	Introduction for the course and objectives Unit 1 LIVES CHEFS LIVE VOCABULARY: KITCHEN JOBS LISTENING:COMMON KITCHEN JOBS AND RESPONSIBILITIES READING:DAILY ROUTINE OF A SOUS CHEF SPEAKING/WRITING:DESCRIPTION OF A SOUS CHEF'S DAY GRAMMAR:SIMPLE PRESENT TENSE EXERCISES
2. Weeks	Unit 1-WEAR BEFORE YOU COOK VOCABULARY:KITCHEN UNIFORMS LISTENING:COMMON KITCHEN UNIFORMS AND FUNCTIONS READING:CHEF BOB AND HIS MAGIC SHOES SPEAKING/WRITING:DESIGN YOUR IDEAL UNIFORM GRAMMAR:COMPARATIVES AND SUPERLATIVES,ADVERBS,ADJECTIVES
3. Weeks	Unit 3 - BEING A CHEF VOCABULARY:QUALITIES OF A CHEF LISTENING:COMMON SKILLS AND QUALITIES OF A GOOD CHEF READING:MAIN IDEA SPEAKING/WRITING:SKILLS AND QUALITIES OF A GOOD CHEF GRAMMAR:FUTURE TENSE, PHRASEL VERBS,LINKERS
4. Weeks	Unit 4 : KITCHEN WORKERS VOCABULARY:WORKING HOURS AND CONDITIONS OF A CHEF LISTENING:WORKING HOURS OF A CHEF READING: SCANNING SPEAKING/WRITING:DISCUSSING CHEFS' WORKING HOURS
5. Weeks	Unit 5: COMMON KITCHEN PHRASES VOCABULARY:COMMON KITCHEN PHRASES LISTENING:DIALOGUE BETWEEN A CHEF AND ASSISTANT ABOUT PHRASES SPEAKING/WRITING:GIVING AND FOLLOWING INSTRUCTIONS USING COMMON KITCHEN PHRASES,WRITING A SUMMARY
6. Weeks	UNIT 6:KITCHEN HYGIENE VOCABULARY:KITCHEN HYGIENE LISTENING:KITCHEN HYGIENE PRACTICES,DIALOGUE BETWEEN A CHEF AND HYGIENE INSPECTOR SPEAKING /WRITING:ROLEPLAY DIALOGUE BETWEEN A CHEF NAD HYGIENE INSPECTOR,WRITING A SUMMARY Articles Practices from course pack Giving advice with reason (should+infinitive of purpose/in order) Practices from course pack Group B Comprehending videos on gastronomy.
7. Weeks	MIDTERM EXAM
8. Weeks	UNIT 7: KITCHEN MEASUREMENT VOCABULARY:MEASUREMENT VALUES LISTENING:NOTE-TAKING READING:UNDERSTANDING KITCHEN MEASUREMENT SPEAKING:TELL THE INGREDIENTS OF A RECIPE GRAMMAR:SO/SUCH,TOO/ENOUGH,MUST-HAVE TO-NEED TO-CAN
9. Weeks	UNIT 8: COOKING TECHNIQUES VOCABULARY:COOKING TECHNIQUES LISTENING:COOKING TECHNIQUES,ROASTING READING:TYPES OF COOKING TECHNIQUES SPEAKING/WRITING:ROLE PLAY PREPARING A DISH
10. Weeks	UNIT 9: COOKING METHODS 1 VOCABULARY:BAIN MARIE VE SOUS VIDE COOKING METHODS LISTENING:BAIN MARIE VE SOUS VIDE COOKING METHODS READING:HOW TO USE BAIN MARIE VE SOUS VIDE METHODS SPEAKING/WRITING:COMPARING TWO COOKING METHODS, WRITING A PARAGRAPH COMPARING TWO COOKING METHODS
11. Weeks	UNIT 10- COOKING METHODS 2 VOCABULARY: BLIND BAKING AND DEGLAZING METHODS LISTENING:UNDERSTANDING BLIND BAKING AND DEGLAZING METHODS READING:WHAT ARE BLIND BAKING AND DEGLAZING METHODS SPEAKING AND WRITING:WRITE A PARAGRAPH ABOUT GLAZING GRAMMAR:PERFECT TENSES,FOR- SINCE,PASSIVE
12. Weeks	UNIT 11-COOKING AROUND THE WORLD VOCABULARY:KITCHEN RULES IN DIFFERENT COUNTRIES LISTENING:GLOBAL CULINARY JOURNEY AND GARCIA FAMILY READING:INTERESTING KITCHEN RULES AROUND THE WORLD SPEAKING/WRITING:MAKING A PRESENTATION GRAMMAR:IF CLAUSES,REPORTED SPEECH
13. Weeks	UNIT 12:MOVIES VOCABULARY:ADJECTIVES TO DESCRIBE MOVIES LISTENING:CHEF MOVIE READING:MOVIES ABOUT CHEFS AND GASTRONOMY SPEAKING/WRITING:WRITING A FILM REVIEW GRAMMAR:PAST PERFECT,RELATIVES,GERUND -INFINITIVES
14. Weeks	Review